Yes, garlic is known to have blood-thinning properties due to its anti-platelet effects. A compound found in garlic called ajoene inhibits platelet aggregation, which is the process of platelets clumping together to form blood clots. This effect can potentiate the effects of other anticoagulants like aspirin, warfarin, dipyrimadole, and clopidogrel. It's important to note that the potency of garlic supplements depends on their composition.
While garlic can be beneficial for heart health, consuming large quantities, either through diet or supplements, can increase the risk of bleeding, especially when combined with blood-thinning medications. This is particularly relevant before and after surgery. Raw garlic seems to have stronger blood-thinning effects than cooked garlic, although a short cooking time does not significantly diminish its potency.
